At Dunwood we keep herds of English Longhorn, Aberdeen Angus and Hereford cattle, three breeds that are synonymous with our country’s heritage and reputation for producing incredible beef.
We calve our herds outside in the spring, after which the cows and calves graze together outside on lush pasture until early winter. Calves spend their first 8 months living on a diet of their mother’s milk and fresh grass only. During the winter we house our cattle and feed them on conserved grass and some grain. All cattle then graze for a second summer before being finished at around two years old.
The breeds we keep were specifically chosen for their superior eating characteristics, and ability to thrive on our grass based system. The high level of intramuscular fat from these breeds, gives the marbling that we know leads to succulent, tasty beef.
Beef is then dry aged on the bone in the traditional way for four weeks in our own cold stores; it is this maturing process that imparts wonderful flavour characteristics into the beef, and produces superbly tender steaks.
We’re fortunate to live only 7 miles away from our local abattoir, which means our beef animals have a short, stress free journey to slaughter.
After twenty-eight days the sides are butchered, and the beef is cut to order by our own butcher.
When you buy beef from us, it will only ever be rare or native breed, it will be suckler bred and it will always have been matured for 28 days prior to butchery.